Marinated Spare Ribs

This recipe is ideal for BBQs or you can just bake them in the oven.
Quantities are not important as you just make it to taste.

Honey ~ about 2 tbsp
Sugar ~ about 3 tbsp
Jam ~ 1/2-1 jar (cheapest red jam will do)
Vinegar ~ about 6 fl oz
Lemon juice ~ 1-2 tbsp
Soy Sauce ~ 1-2 tbsp
Five Spice powder ~ 1 tbsp approx
Garlic ~ Crushed clove

optional extras: flat lemonade (can be flavoured), fruit cordial (undiluted), leftover fruit juice.
"Melt" jam, honey and sugar in vinegar then add the rest of the ingredients. Taste, and adjust the sweetness etc if necessary. Leave until completely cold before using.
Place ribs in a shallow container, making sure that they're not too closely packed - the marinade needs to touch all areas of them. Pour the cold marinade over ensuring that the ribs are completely covered - you may need to weigh them down with a plate or something. Cover with a lid/cling film. This should be kept in the fridge and the ribs turned daily. The longer they're left the better the flavour, as long as they're completely covered and kept refrigerated they're quite safe. I usually leave them a week. Drain the marinade off and if you're not cooking them immediately they can be frozen.

To give the "authentic" Chinese colour just add food colouring to the cold marinade.

They were just so yummy thank you the best in ages

Anne

ooo I'm excited now, they are marinating right now for Sunday dinner mmmm.